I was making up a new batch of pizza sauce today and thought I would try a technique that I use on my spaghetti sauce. I think this is a nice way to meld the flavors without having to degrade the tomato flavor through heating.
First I put in my sauce pan 2 tablespoons of Classico Olive oil, to that I add my spices then heat that mixture until the point it wants to bubble. This infuses the oil with the spice flavor. I add the can of 6-in-1 tomatoes next and turn the heat down to low or simmer for 20 minutes, which barely warms the sauce.
I use the same technique on my enchilada sauce.